Lemon Poppy Seed Pancakes

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  • This Lemon Poppy Seed Pancake recipe is so light and fluffy, but also has slightly crispy, buttery edges. The poppy seeds give a slight crunch, adding a lovely and unexpected twist to your standard pancake recipe!

    Stack of lemon poppy seed pancakes with lemon curd

    Add something light and fresh to your brunch menu with these Lemon Poppy Seed Pancakes!

    Fluffy lemon poppy seed pancakes might sound gourmet, but this pancake recipe is as simple as the classic buttermilk pancake recipe with the bonus of lemon zest, and poppy seeds thrown in.

    These pancakes have a fresh, sweet flavor that pairs perfectly with the slightly tart lemon curd. Top them with a handful of fresh blueberries and you’ll discover a new love.

    sliced homemade pancakes with blueberries and lemon

    They are perfect for a special occasion, a cozy weekend morning, or just any time you want to treat yourself!

    Pancakes are easy to make from scratch. The ingredients are simple and most of them are a staple in many kitchens.

    homemade pancake batter in a mixing bowl
    Homemade Pancake Batter

    To make the best lemon poppy seed pancakes, start by mixing all the dry ingredients in a large bowl. Use a whisk to give it some air.

    PRO TIP: Use a whisk to lighten up your flour.

    Next, melt the butter, add lemon zest to it and allow it cool for a few minutes. You get a stronger zesty flavor when you mix it with fat.

    lemon curd with pancakes toppings

    Then mix the buttermilk with the egg and pour it into the dry ingredients. Mix it gently, it’s ok to have lumps in there. Lastly, add the butter and mix it until just combined.

    PRO TIP: Don’t over mix your batter. Over mixing makes pancakes turn out tough and chewy.

    Once I have the batter ready, I like to use it right away. This makes sure the pancakes come out light and fluffy.

    lemon poppy seed pancakes on a serving platter

    How to make Lemon Poppy Seed Pancakes for a crowd

    Our family likes to host, and I’ve often made homemade pancakes for large groups. To help save time the morning of, I like to do a little prep work the night before.

    I mix all the dry ingredients in a bowl, cover it and leave it on the counter. Separately, I mix the buttermilk and egg and keep it in the fridge. The next day I just need to mix it all together and the batter is ready to cook.

    served pancakes

    I’ve tried making the entire batter the night before, but my pancakes came out flat and dense, and nobody likes that!

    Because I like to host, I thought a pancake platter would be fun. I’ve seen something similar on Pinterest and I wanted to give it a try.

    close up of lemon poppy seed pancakes

    I made the pancakes small so people would get a chance to try different toppings. One small pancake for each topping option!

    I must tell you that my favorite combination was a layer of Nutella, a layer of lemon curd and fresh blueberries. It was like a dream!

    The lemon curd is a welcome change from the usual maple syrup. I love all things lemon and this curd really hit the spot! 

    short stack of lemon poppy seed pancakes

    Lemon curd is a rich, buttery and sweet spread with an intense tart lemon flavor. It’s made with 4 simple ingredients and comes together quickly on the stove. You can keep it in the fridge for up to 2 weeks.

    How to make fresh lemon curd

    There are lots of different recipes to make lemon curd, but I chose to use a simple version. The simpler the better, right?

    lemon curd cooking in a saucepan
    Cooking Lemon Curd

    You start by adding lemon juice, sugar, and egg to an electric blender and blend for about 30 seconds. Then pour it to a medium saucepan and bring it to a simmer over low heat.

    You’ll need to stir it constantly to prevent the egg from curdling. The mixture will become somewhat thick and will continue to thicken as it cools.

    Lemon curd on a pancake bar

    If you like tart, fresh, pick me up flavors, make this curd with regular lemons. However, Meyer Lemons have a sweeter taste and lower acidity and will work great if you prefer a milder curd!

    How to store leftover Lemon Poppy Seed Pancakes?

    If you end up making too many pancakes in one batch, you can keep them if the refrigerator in an airtight container for up to 3 days.

    Or freeze them for up to 3 months.

    If you liked this Lemon Poppy Seed Pancake recipe, you might also like these other lemon recipes:

    Lemon Cooler Cookies
    Lemon Cooler Cookies, also known as Sunshine Lemon Coolers, are a classic cookie recipe using fresh lemon and an easy cookie dough. #lemoncoolercookies #lemoncoolers #lemoncookies www.savoryexperiments.com
    Lemon Cooler Cookies, also known as Sunshine Lemon Coolers, are a classic cookie recipe using fresh lemon and powdered sugar. 
    Lemon Poke Cake
    This deliciously moist BEST Lemon Poke Cake recipe is perfect for any occasion! It's made easy thanks to a boxed cake mix and instant pudding!
    Cardamom Lemon Cake
    Cardamom Lemon Cake is a light cake and gently flavored. It pairs perfectly with tea, coffee or the grand finale to any meal. The perfect lemon bundt cake! #lemoncake #lemonbundtcake www.savoryexperiments.com
    Cardamom Lemon Cake is a light cake and gently flavored. It pairs perfectly with tea, coffee or the grand finale to any meal. The perfect lemon bundt cake!

    Looking for more pancake recipes for breakfast? Here are some of our favorites:

    lemon poppy seed pancakes for pinterest

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    5 from 6 votes

    Lemon Poppy Seed Pancakes

    Add something light and fresh to your brunch menu with these Lemon Poppy Seed Pancakes!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: American
    Keyword: homemade pancakes, lemon pancakes, lemon poppy seed pancakes
    Servings: 20 pancakes
    Calories: 102kcal
    Author: Lizet Flores de Bowen

    Ingredients

    Pancakes:

    Lemon Custard:

    Instructions

    Pancakes:

    • In a large mixing bowl, add flour, sugar, baking powder, baking soda, salt, and poppy seeds. Whisk and set aside.
    • Melt butter and add lemon zest.
    • In another large bowl, mix buttermilk and egg. Add to the flour mixture and stir until combined. Add butter and stir. Don’t overmix.
    • Heat a skillet or griddle over medium-high heat. Add 1 tablespoon of oil and allow it to get hot before dropping the batter with a small ladle into the skillet. Cook until the pancakes are cooked through and golden brown, about 3 minutes per side. Repeat with the remaining batter.

    Lemon Curd:

    • Blend lemon juice, sugar, and egg using an electric blender.
    • Pour to a medium saucepan and bring to a simmer over low heat. Simmer for 3 minutes, stirring constantly. Remove from heat and add butter, mix it well.
    • Pour curd into a bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. The curd will continue to thicken as it cools.

    Notes

    This recipe yields 20 pancakes if the pancakes are 3.5 inches in diameter.

    Nutrition

    Calories: 102kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 75mg | Potassium: 69mg | Fiber: 1g | Sugar: 7g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

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